Parmesan Tomato Tortellini Soup
A delightful and hearty soup that merges rich flavors of parmesan cheese, fresh spinach, and tender tortellini, perfect for a quick weeknight meal.
Ingredients
Main Ingredients
- 2 cups vegetable broth Use low-sodium if preferred
- 1 can diced tomatoes (14 oz) Do not drain
- 1 cup tortellini (fresh or frozen)
- 1 cup spinach Fresh spinach preferred
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish Optional
Instructions
Preparation
- Gather all your ingredients.
- Heat a large pot over medium heat and add the olive oil.
- Add the chopped onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 3-4 minutes.
- Pour in the vegetable broth and add the canned diced tomatoes without draining them.
- Bring the mixture to a gentle boil.
Cooking
- Add the tortellini to the pot, ensuring they are fully submerged. Cook according to package instructions, typically 3-5 minutes for fresh tortellini, longer for frozen.
- Once the tortellini is cooked, fold in the spinach and let it wilt for 1-2 minutes.
- Remove the pot from heat and stir in the grated Parmesan cheese until melted.
- Season with salt and pepper to taste.
- Serve hot in bowls, garnished with fresh basil if desired.
Notes
For a creamy version, consider adding a splash of heavy cream or cream cheese along with the Parmesan. This soup is also great for meal prep and can be stored in the fridge for up to 3 days or frozen for 2-3 months.